Bittersweet Chocolate Truffles

Opens photo in lightbox. Hit Escape or X to exit lightbox. Bittersweet Chocolate Truffles

1/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1/2 cup cocoa powder

Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1" balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.

Note: Recipe adapted from Fine Cooking Magazine, Winter 2003 issue.

Photo by sassyradish under Creative Commons license.


Reviews of Bittersweet Chocolate Truffles:

1-5 of 11 reviews   Next >>

  A cookie baker  Dec 17, 2011
Would make this again.
i love this recipe five stars

  Heather in Michigan  Dec 9, 2006
Would make this again.
These are so easy to make and good too.I used semi sweet choclate chips instead of baking choclate and rolled them in shaved choclate. four stars

  bekbek & andy in Georgia  Feb 13, 2005
Would make this again.
It looks and tastes really good and is easy to make for our chocolate festavle at school. five stars

  jaz in Singapore  Dec 24, 2004
Would make this again.
it was a bit messy but it was worth every single bit! It is so nice, creamy & just delightful! five stars

  A cookie baker in Illinois  Dec 23, 2004
Would make this again.
These are sooooo good! Cover them in white chocolate to make them even better. five stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments: